"Cheryl" > wrote in message
...
> So after the suggestions I got from some of you about what to do with the
> short ribs, I googled some recipes. They're right now marinating in some
> Merlot and dried (didn't have fresh on hand of any of these) rosemary,
> sage and thyme, S&P. The recipe called for Cabernet Sauvignon but I
> didn't have any of that either as I'm not much of a red wine drinker.
> More googling indicated that Merlot could be used. We'll see.
>
> As per the recipe, tomorrow I'll remove the ribs from the marinade and put
> it on the stove and reduce to half. Braise for a few hours with some
> diced onion (recipe said carrots and celery, too, but I don't have either
> of those on hand) and garlic and beef stock, and then a quick cook on the
> grill, though by that time I might forgo grilling because they'll be
> already fully cooked.
>
> It's not a big bunch of ribs so if it comes out sucking, no big loss. If
> good, the recipe will be saved for a full winter meal. For tomorrow it'll
> just be with some corn on the cob.

Gingerale is a good braising liquid for beef.